These ricotta crostini with peas and mint make a fresh and easy appetizer for any occasion! With creamy ricotta spread over crunchy baguette slices, they’re ready for a quick assembly and unforgettable bites, especially in warm weather.
This crostini recipe addresses issues of bland toppings and soggy bread, providing a fresh, flavorful spring appetizer that’s simple to prepare.
I often find myself needing a quick appetizer for last-minute guests or casual dinners, and this recipe checks all the boxes. You can whip these up in just about 24 minutes, making them ideal for those busy evenings when time is short yet impressiveness is still a goal.
This recipe shines because it balances flavors, sweet peas, fresh mint, and creamy ricotta come together beautifully. Plus, baking the bread just until it’s crisp creates a delightful texture contrast, ensuring every bite is satisfying.
If you’re in the mood for something to accompany this crostini, try my delicious Blueberry Cake Donut for a sweet finish!
Table of contents
Why You Will Love This Recipe
- Bright and Fresh Flavor , The combination of sweet peas and mint creates a light, refreshing taste that captures the essence of spring. Each crostini offers a burst of vibrant flavors that make it a standout appetizer.
- Creamy Texture , Ricotta provides a rich, smooth base that pairs beautifully with the crispness of baked baguette. This contrast in textures makes each bite a delightful experience, keeping things interesting!
- Quick to Prepare , With a total prep and cook time of just 24 minutes, you can whip up this tasty appetizer when you’re short on time yet still want something impressive. It’s an easy option for busy days!
- Easy to Customize , Feel free to switch out the mint for another herb like basil or add a sprinkle of lemon zest for extra zing. You can make this recipe uniquely your own depending on personal taste.
Ricotta Crostini with Peas and Mint Appetizer
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 8 servings 1x
- Category: appetizer
- Method: Baking and Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious creamy pea and mint crostini topped with ricotta cheese, perfect for a vegetarian appetizer.
Ingredients
Scale
- 1 (1) French baguette, sliced into 1/4-inch (0.6 cm) pieces
- 1 pound (450 g) fresh or frozen English peas
- 1 pound (450 g) ricotta cheese, preferably whole milk ricotta
- Fresh mint leaves, to taste
- 4 tablespoons (60 ml) olive oil, divided
- 1 tablespoon plus 1 teaspoon (about 16 g) salt, divided
- 2 cloves garlic, crushed
- Coarse sea salt and freshly ground black pepper, to taste
Instructions
- Step 1: Preheat Oven: Set your oven to 375°F (190°C). This temperature achieves the desired crispness for the baguette slices without browning excessively.
- Step 2: Toast Baguette Slices: Place baguette slices on a baking sheet. Drizzle with 2 tablespoons (30 ml) of olive oil and sprinkle with 1 teaspoon salt. Bake for about 7 minutes until the bread is crisp but not browned. Remove and let them cool slightly for about 5 minutes to avoid sogginess when adding topping.
- Step 3: Prepare Peas: Bring a medium pot of water to a boil. Add 1 tablespoon salt. Add peas and cook for 3 minutes, checking for vibrant green color and firmness. Drain immediately and transfer peas to an ice bath for a few minutes to halt cooking and retain color. Drain again thoroughly.
- Step 4: Sauté Peas and Garlic: Heat remaining 2 tablespoons (30 ml) olive oil in a skillet over medium-high heat. Add crushed garlic and sauté for approximately 2 minutes until just softened and lightly golden but not browned. Add peas and cook together for 3 to 4 minutes until heated through but still firm. Remove from heat.
- Step 5: Spread Ricotta: Using a spoon or spatula, generously spread ricotta cheese onto each toasted baguette slice while the bread is still slightly warm to help the ricotta adhere.
- Step 6: Top with Peas and Mint: Spoon the sautéed peas and garlic evenly over the ricotta on each crostini. Garnish with fresh mint leaves according to taste for a refreshing finish.
- Step 7: Season and Serve: Sprinkle each crostini with coarse sea salt and freshly ground black pepper to taste. Serve immediately at room temperature to allow the flavors to meld and the texture to remain pleasant.
Notes
- Room Temperature: Store crostini in an airtight container at room temperature for up to 1 day, ensuring no moisture to keep bread crisp.
- Refrigeration: Place crostini in an airtight container and refrigerate for up to 2 days. The bread will soften slightly before serving.
- Freezing: Wrap crostini individually in plastic wrap, place in a freezer-safe container, and freeze up to 1 month. Thaw in the refrigerator before serving.
- Let toasted bread slices cool for about 5 minutes before spreading ricotta to prevent sogginess.
- To avoid garlic browning during sautéing, cook garlic alone for 2 minutes before adding peas; garlic should become lightly golden but not dark.
- Keep peas in the ice bath for an additional minute if they appear dull in color after boiling to maintain vibrant green.
- If using frozen peas, thaw fully for about 30 minutes at room temperature before cooking.
- Taste ricotta cheese prior to spreading and adjust seasoning with a pinch of salt if necessary.
- Reheat crostini briefly in a 350°F (175°C) oven for 5 minutes if desired to regain some crispness or serve immediately at room temperature for best texture and flavor.
- Serve crostini alongside a fresh arugula or cherry tomato salad for a balanced meal.
- Add sides like roasted bell peppers or balsamic-glazed zucchini to complement texture and flavor.
- For variety, top with roasted mushrooms or caramelized onions, and try adding fresh herbs like basil or chives.
- Drizzle extra virgin olive oil or sprinkle lemon zest on top for brightness. A few red pepper flakes or a dollop of pesto can add flavor complexity.
- Substitute fresh mint with basil leaves for a different herbal note.
- Add a sprinkle of lemon zest over the peas for extra zing if desired.
- Switch the baguette for ciabatta or sourdough bread if preferred for different texture.
- Use canola oil instead of olive oil for a lighter mouthfeel, though richness will be reduced.
- Look for whole milk ricotta for the creamiest texture and best flavor.
- Choose young, sweet fresh peas when possible; frozen peas can be used after thawing and rinsing.
- Select vibrant green mint leaves without browning or damage to enhance freshness.
- Opt for a crusty artisan-style baguette to ensure crunchy texture; alternative rustic breads like ciabatta or sourdough also work well.
- Use high-quality extra virgin olive oil for depth of flavor; canola oil can substitute but is less flavorful.
Nutrition
- Serving Size: 1 crostini
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Ricotta cheese: Look for whole milk ricotta for a creamier texture. It adds a rich, creamy element and enhances the overall flavor of the crostini.
- Fresh peas: Opt for sweet, young peas if you can find them. They’re tender and provide a nice pop. Frozen peas work too, just thaw and rinse them!
- Fresh mint: Choose vibrant green mint leaves without browning. They brighten the dish and add a refreshing aroma. You can substitute with basil if you prefer.
- Baguette: A crusty, artisan-style baguette works best. It gives the crostini a satisfying crunch. If not available, a ciabatta or sourdough can also work.
- Olive oil: Use high-quality extra virgin olive oil for drizzling. It adds depth of flavor and helps the toppings stick. Canola oil can be a lighter substitute but lacks the same richness.
- Lemon juice: Freshly squeezed lemon juice is a must. It balances the creaminess of the ricotta and peas. If you don’t have fresh, bottled is okay in a pinch, but fresh really shines!
- Ricotta cheese: Look for whole milk ricotta for a creamier texture. It adds a rich, creamy element and enhances the overall flavor of the crostini.
- Fresh peas: Opt for sweet, young peas if you can find them. They’re tender and provide a nice pop. Frozen peas work too, just thaw and rinse them!
- Fresh mint: Choose vibrant green mint leaves without browning. They brighten the dish and add a refreshing aroma. You can substitute with basil if you prefer.
- Baguette: A crusty, artisan-style baguette works best. It gives the crostini a satisfying crunch. If not available, a ciabatta or sourdough can also work.
- Olive oil: Use high-quality extra virgin olive oil for drizzling. It adds depth of flavor and helps the toppings stick. Canola oil can be a lighter substitute but lacks the same richness.
- Lemon juice: Freshly squeezed lemon juice is a must. It balances the creaminess of the ricotta and peas. If you don’t have fresh, bottled is okay in a pinch, but fresh really shines!
Recipe Tips
- If the crostini become soggy, let the toasted bread cool fully before spreading the ricotta, about 5 minutes after baking.
- For unevenly melted garlic, sauté it for 2 minutes before adding peas; cook until garlic is just lightly golden, around 3-4 minutes total.
- If your peas aren’t vibrant green, keep them in the ice bath for an extra minute after boiling to preserve their bright color.
- For seasoning issues, taste the ricotta after mixing and adjust with a pinch of salt if needed, before serving on the crostini.
- If you’re using frozen peas, ensure they thaw completely before cooking; this usually takes about 30 minutes at room temperature.
Serving Suggestions
Serve ricotta crostini with a fresh arugula salad or cherry tomato salad for a vibrant meal. Add some roasted bell peppers or balsamic glazed zucchini for extra flavor and texture.
Use ricotta crostini to make varied toppings like roasted mushrooms or caramelized onions. Add fresh herbs like basil or chives for a different flavor profile.
Top with olive oil drizzle or lemon zest for extra brightness. You can use a sprinkle of red pepper flakes or a dotted pesto for a flavorful finish.
Recipe variations
- You can use either fresh or frozen English peas to create the topping for the ricotta crostini, selecting one pound as suggested in the foundation recipe for the proper sweetness and texture.
- Add 1 tablespoon of salt to the boiling water for cooking peas, along with crushed garlic cloves sautéed in 2 tablespoons of olive oil to infuse gentle savory flavor before layering on crostini.
- Either French baguette or a similar crusty bread can be used; slice into 1/4-inch pieces, drizzle with 2 tablespoons of olive oil, and bake at 375°F for about 7 minutes until crispy.
- If preparing for larger groups, multiply all ingredients by doubling or tripling the pound of ricotta and pea quantities while baking bread slices in batches, adding olive oil as needed for crisping. This recipe pairs nicely with Spring Spaghetti Carbonara.
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How to Store?
To keep your ricotta crostini fresh and delicious, follow these storage tips:
Room Temperature: Place crostini in an airtight container at room temperature up to 1 day, avoiding moisture to maintain bread crispness.
Refrigeration: Store crostini in an airtight container inside the refrigerator up to 2 days, allowing bread to soften slightly before serving.
Freezing: Wrap crostini in plastic wrap, place them in a freezer container, freeze up to 1 month. Thaw in refrigerator before serving.
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